Mini Pumpkin Pies

$2.78 recipe / $0.23 each
by Beth - Budget Bytes
5 from 10 votes
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This post is sponsored by ALDI. Ingredient prices and availability may vary. Visit ALDI on FacebookTwitterPinterest, or Instagram.

Everyone loves Thanksgiving, but let’s be honest, it can get expensive, especially when you have several guests to feed. But I’ve got a great little Thanksgiving hack for you. Well okay, maybe two. Thanksgiving hack number one: make these Mini Pumpkin Pies. You get twelve servings with half the amount of ingredients used for a regular-sized pumpkin pie. So instead of trying to slice one pie into razor-thin slices so that everyone gets a bite, be the star of the show with these adorable little Mini Pumpkin Pies. Everyone will die over their cuteness and you’ll be smiling with satisfaction because you just fed more people with fewer ingredients.

Thanksgiving hack number two: get your ingredients at ALDI! I got everything I needed to make these Mini Pumpkin Pies, plus everything else for my Thanksgiving Dinner at ALDI in one quick trip. Grocery stores can be an absolute zoo around Thanksgiving time, but ALDI is strategically laid out with four to six aisles, is well organized, and has exactly what I need so I can get in, get out, and stay on budget.

close up image of mini pumpkin pies with whipped cream

ALDI carries all of the holiday baking essentials, like what I used in these pumpkin pies, as well as lots of fun specialty items for the holiday season. Customers can get everything they need for a traditional Thanksgiving meal, including the Butterball turkey, sides and pumpkin pie, all from ALDI and all for less than $30.*

*Based on the items and quantities included in the American Farm Bureau Federation’s annual Thanksgiving Dinner Cost Survey for dinner for up to 10 with a 12lb Butterball turkey and additional miscellaneous items (e.g. coffee, butter, flour, sugar, eggs) not included in the survey. Available in-store and online. Tax and online fees not included.

I actually look forward to grocery shopping at ALDI because I can’t wait to see what cool seasonal items they have that week and I know whatever it is, I’ll actually be able to afford it. I’m totally getting one of their Emporium Selection Baking Brie wheels again this year! …and maybe that wine and cheese Advent Calendar. ;) 

What about you? Have you checked out the awesome selection of holiday goods available at ALDI? If so, what’s your favorite? Let me know in the comments below. If you haven’t been to ALDI yet, make sure to click here to see where your nearest ALDI store is and get over there ASAP! :)

No-Fuss Crust

Another reason these mini pumpkin pies are so great is that they don’t use a traditional pie crust. Pie crust can be tricky to work with, especially for new cooks, but these pies use a really unique dough made with butter, flour, and cream cheese. It has a soft moldable texture that is super forgiving and easy to work with. …Because the last thing you need to worry about on Thanksgiving is cracked pie dough.

A mini pumpkin pie cut open held close to the camera

Make A Double Batch of Mini Pumpkin Pies

As I mentioned above, this recipe basically uses half of the “filling” for a regular-sized pumpkin pie. So you can use your favorite pumpkin pie filling recipe, or even the pumpkin pie recipe on the label of your can of pumpkin purée and just divide it by two to fill 12 of these mini pumpkin pies. Or use the whole recipe and make 24 mini pumpkin pies!

Can I Make them Ahead?

Yes, you can make these mini pumpkin pies one day ahead of time. When preparing them in advance, allow the pies to cool completely to room temperature before covering and refrigerating. You can also freeze the pumpkin pies, but the quality is much better when fresh or refrigerated. So freezing is a great way to enjoy the leftovers for longer, but I wouldn’t freeze before serving to guests.

Pumpkin Pie Topping Options

You can leave the pumpkin pies bare (I love the color they add to a Thanksgiving spread), or you can top them with whipped cream and a little sprinkle of cinnamon. The Friendly Farms Pumpkin Spice Whipped Dairy Topping from ALDI would also be fun! If you plan to let the pumpkin pies sit out for a while, like as part of a Friendsgiving buffet, you may want to use a stabilized whipped cream to make sure the whipped cream doesn’t collapse as it sits (whip 1 Tbsp cornstarch into every cup of homemade whipped cream to stabilize). And, of course, you can get all the ingredients you need to make a stabilized whipped cream at ALDI. ;)

Mini pumpkin pies on a cooling rack with ingredients in the background
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Mini Pumpkin Pies

5 from 10 votes
Make your Thanksgiving dollar go further by using simple pantry staples to make these adorable and affordable Mini Pumpkin Pies!
close up of mini pumpkin pies with whipped cream
Servings 12 mini pies
Prep 30 minutes
Cook 35 minutes
Total 1 hour 5 minutes



  • 8 Tbsp Countryside Creamery Salted Butter, room temperature ($0.80)
  • 4 oz. Happy Farms Cream Cheese, room temperature ($0.58)
  • 1 cup + 2 Tbsp Baker's Corner All Purpose Flour ($0.07)
  • 1 Tbsp Baker's Corner Granulated Sugar ($0.01)


  • 1/2 15oz. can Baker’s Corner 100% Pure Canned Pumpkin (⅞ cup) ($0.48)
  • 3/4 cup Baker's Corner Evaporated Milk ($0.40)
  • 1 large Simply Nature Grade A Organic Cage Free Brown Eggs ($0.29)
  • 1/4 cup Baker's Corner Granulated Sugar ($0.04)
  • 2 Tbsp Baker's Corner Brown Sugar ($0.08)
  • 1/2 tsp Stonemill Ground Cinnamon ($0.05)
  • 1/4 tsp Stonemill Ground Ginger ($0.02)
  • 1/4 tsp Stonemill Ground Nutmeg ($0.02)
  • 1/4 tsp Stonemill Salt ($0.02)


  • Preheat the oven to 350ºF. Make the pie crust first. Add the butter and cream cheese to a bowl and use a mixer to beat them together until light and fluffy.
  • Beat 1 Tbsp sugar into the butter and cream cheese, then begin to beat in the flour, about ¼ cup at a time, until all of it has been incorporated. The result will be a very soft dough.
  • Divide the dough into four equal pieces, then divide each piece into three so you have 12 equal-sized pieces total. Roll each piece of dough into a ball, then drop each one into the well of a muffin tin. Use your fingers to press the dough down into the center and up the sides of the wells (see step by step photos below for more help).
  • Next, make the pie filling. In a large bowl, whisk together the pumpkin purée, evaporated milk, egg, sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
  • Divide the filling between the twelve pie shells (about 3 Tbsp each).
  • Bake the pies for 35 minutes, or until the edges of the pie crusts are golden and the filling is slightly cracked on top.
  • Remove the muffin tin from the oven and allow the pies to cool in the tin for about 10 minutes. After about 10 minutes they should be solid enough to safely remove. Slide a knife around the outer edge of each one until they pop out. Finish cooling the pies on a wire rack.
  • Serve the pies at room temperature, or transfer them to the refrigerator once cooled for longer storage (up to four days).

See how we calculate recipe costs here.


Ingredient prices and availability may vary.


Serving: 1mini pieCalories: 202kcalCarbohydrates: 19gProtein: 4gFat: 13gSodium: 170mgFiber: 1g
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Mini Pumpkin Pies in the muffin tin and on the cooling rack

How to Make Mini Pumpkin Pies – Step by Step Photos

pumpkin pie ingredients

Here are all of the ingredients you’ll need for these mini pumpkin pies. The ingredients are all super simple pantry staples (flour, sugar, eggs, butter, cream cheese, evaporated milk, brown sugar, salt, pumpkin purée, cinnamon, ginger, and nutmeg) and you can get ALL of them at ALDI. :)

Cream cheese and butter

Start by preheating the oven to 350ºF. Next, add 8 Tbsp room temperature butter and 4 oz. room temperature cream cheese to a bowl.

Fluffy butter and cream cheese

Beat the butter and cream cheese together until they’re evenly combined and fluffy.

pie dough in the bowl

Beat 1 Tbsp sugar into the butter and cream cheese, then start adding the flour, about ¼ cup at a time, beating until it is incorporated (1 cup + 2 Tbsp flour total). The end result will be a very soft dough. No dry flour should remain on the bottom of the bowl.

Dough being pressed into the muffin tin

Divide the dough into 12 equal-sized pieces. To do this, divide the dough into four equal-sized pieces. From there, divide each piece into three equal-sized pieces. Roll each piece into a ball and place them into the wells of a muffin tin. Use your fingers to press the dough down and up the sides of the muffin tin wells. Make sure to get down into the corners of the well where a lot of the dough can accumulate and get too thick.

Pumpkin pie filling ingredients

Next, it’s time to make the pumpkin pie filling. Whisk together ½ of a 15oz. can of pumpkin purée (about ⅞ of a cup), 1 large egg, ¾ cup evaporated milk, ¼ cup sugar, 2 Tbsp brown sugar, ½ tsp cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg, and ¼ tsp salt.

Mini pumpkin pies being filled

Divide the pumpkin filling among the 12 pie shells. The easiest way to do this is to use a 2 Tbsp scoop or measuring cup and add 2 Tbsp to each one first, then go back and add a bit more to each one until the filling is used up. It ends up being about 3 Tbsp filling per pie.

Baked pumpkin pies in the muffin tin

Bake the pumpkin pies in the fully preheated 350ºF oven for 35 minutes or until the crusts are golden brown and the filling is slightly cracked on top. Allow the pies to cool in the muffin tin for about 10 minutes so they can solidify a bit before attempting removal. Once they’re slightly cooled, run a knife around the edge of each one and they will pop right out!

Mini Pumpkin Pies on a cooling rack next to pumpkins and leaves

Allow the pies to finish cooling on a cooling rack. Remember, make sure they are fully cooled to room temperature before refrigeration to prevent condensation. Refrigerated pumpkin pies will stay good in the refrigerator for four days.

Side view of whipped cream topped mini pumpkin pies on a cooling rack

I hope these mini pumpkin pies help make your holiday gathering affordable and delicious. And don’t forget, you can take advantage of the great prices and selection at ALDI, online, with curbside pickup, or through Instacart!

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    1. Yes. Double wrap with plastic and then foil. Then place in an airtight freezer-safe container! XOXO -Monti

  1. I was a little short on evaporated milk, so I added a couple tablespoons of almond milk (I know, I know, baking is a science). I ended up having to bake them for an extra 20 min (until the tops were poofy and started to crack) but they still turned out great!

    Also wanted to join the other commentors in saying I don’t mind the sponsored post. Thank you for bolding things and making it easy to read. This blog has taught me SO much and made me love cooking!

  2. Quick question – you mention that they can be made one day ahead of time, but stored for 4? Do you forsee any issues if made 2 days ahead of time? Want maximum freshness, but trying to get ahead of schedule as much as possible

    1. It’s really kind of subjective, I suppose. The freshness declines over time and personally, I’d probably only do them one day ahead of time if I were serving them to guests. :)

  3. Made these for Friendsgiving this weekend and they were perfect! My daughter helped with the pie crusts and I can attest that the crust IS very forgiving and easily comes out of an ungreased muffin tin…have you tried this pie dough with any other fillings or is pumpkin the best since it’s so sturdy? Super yummy and perfect to bring to a potluck style celebration